Vegetable Sushi

Place the rice and 3 cups water in a medium saucepan set over high heat. Cover and bring to a boil, then reduce heat to low and cook until rice is tender, about 15 minutes.

Turn off the heat, uncover, and sprinkle rice with 1/4 cup mirin. Replace lid and allow rice to sit for 15 minutes. Transfer rice to a medium bowl and let cool to room temperature.

To make the rolls: Lay a sheet of nori on a bamboo sushi roller and sprinkle with mirin. Dip your hands in warm water and use them to spread 1 1/4 cups cooked rice on the nori, leaving a 1 1/2-inch border on each long side.

Spread 1/4 teaspoon wasabi paste in a horizontal strip across the middle of the rice. Place 4 to 5 carrot, red pepper, celery and scallion matchsticks on top of the wasabi paste. Cover with a layer of ginger.

Lift the closest end of the bamboo roller up and over the vegetables so the 2 long edges of nori meet. Press the roll firmly inside the bamboo roller.

Transfer roll to a plate, cover with a damp towel, and place in the refrigerator. Continue to roll sushi until all ingredients have been used.

Remove rolls from the refrigerator. Using a sharp knife, trim ends and cut rolls into 8 equal pieces. Serve with pickled ginger and dipping sauce.